molten chocolate cakes (puddings)
i’ve been eyeing this recipe forever but not taking any action as it seemed too trendy and gimmicky. silly me. it’s actually quite easy. i wanted a recipe where i didn’t have to make the truffle that you have to put in the center, but a “self-truffling” one that depended on temperature and timing and receptivity of the audience. this made my children go googly eyed on me…imagine if you were a singleton, trying to snag a willingly captive heart…and you use this as bait.
out of the oven: quite solid, stodgy looking.
unmolded. cracked. oozes, seethes. hot!
over time…cooling off. still cracked. dark, strong, deep.
7 oz. dark chocolate, broken up
14 tbsp. butter, unsalted
2 tbsps. brandy (i used Amaretto)
4 large egg yolks
4 large eggs
1/2 cup + 2 tbsps. granulated sugar
1 & 1/2 tsp. vanilla extract
1/2 cup + 1 tbsp. flour
–recipe from Delia Smith’s How to Cook
generously butter 6 large ramekins (3/4 cup or 6 oz. capacity). preheat oven to 400F.
melt the butterand chocolate in a heat proof bowl over hot, barely simmering water ( without letting bowl touch the water) and stir in the brandy. blend well and cool.
using a hand held electric mixer beat the eggs and egg yolks with sugar and vanilla until light and lemony colored and doubled in volume (batter should form ribbons when beaters are lifted up).
gently fold in melted chocolate mixture, and sift the flour over the mixture, cutting in and folding with a metal spoon.
divide the mixture into the prepared ramekins; set into a large cookie sheet. (they can be refrigerated or even frozen at this point). bake for 12 minutes(14 for chilled, 15 minutes for frozen) and let stand for 1 minute before sliding a sharp thin tip of a knive all around the edge; unmold.
serve immediately with a splash of heavy cream or a dollop of whipped cream. this is an ideal dramatic dessert to a dinner party if you preheat the oven first then pop in, timed to the end of the meal.
the longer you let it stand and cool the firmer the cake gets–still moist and delicious but not as gooey.
February 9th, 2006 at 2:24 am
amaretto chocolate is this a trial run for this weeks SHF?
stel you are a bad influence on me hahaha
book marked na to but i still have guest here
February 9th, 2006 at 3:42 am
psssst daan daan lang, naghahanap ng bagong makakain
I ma in a food trip lately, ewan ko ba, dahil yata sa winter.:penguin:
February 9th, 2006 at 7:41 am
hiyee… yay! i also hv a recipe for this on my blog – a great dessert! by the way, u can also use a muffin tray for this dessert :)
February 9th, 2006 at 6:16 pm
Been eyeing this recipe for a long time too! Thanks for reminding me, I think this will be perfect for a valentine’s day treat
The cream (white part) you added that after it’s cooked, right? it wasn’t inside the cake was it?
February 9th, 2006 at 10:11 pm
:glasses-slip:hellow sha! iskip muna ata ako sa kasasali…:comedy: i was intrigued by that bread you mentioned fr cebu…was it sweet?
enjoy being a tour guide!? i’m sure there are many places in Athens and it’s such an interesting city anyway it will always have something new (old?antiquities? ruins?) for your eyes & your guests…:yes::wave:
tita jing!!! hinahanap hanap naman kita…yes am in the same mood…ursine feeling, like the cold makes me want to store up fat for the winter kaso hindi naman ako nag ha hibernate paano yan? but i do believe it has science to back it up… just exercise before bikini season? heehee….
mommy spots
i’m keeping my eyes on your
cute little sitting-up-boybi….thank you i was a bit unnerved and wasn’t sure abt. the muffin pan but i’ll check your recipe for the temp. and baking time…:stirthepot
JMommy, hello! yes i was too lazy to whip the cream so i just splashed some heavy cream…this one’s a keeper and your family will be go all swoony on you…promise!
February 10th, 2006 at 2:11 pm
stel
i have been emailing my family about that bread it was not too sweet but salty on top i saw almost like a pandesal taste but heavier….i remember the guy in a bike honking in front of the house.. etc
am now making my dessert but am too tired to type a story and the recipe
i will try and host sa Seattle eh so am 9hrs ahead so i can cram all night
February 11th, 2006 at 1:12 am
Aha! Almost synchronised baking na naman tayo!
I was thinking of making this ‘melting choc pudding’ from a magazine. It would have been almost exactly like this. Yum! 
February 11th, 2006 at 7:52 pm
hi stel!
just made this myself like half an hour ago?? and i’m devouring one cup at this minute! hahaha..got the recipe from tin ..sarap! i’ll be posting it soon! looks like everybody’s doing this..cyber potluck tayo as sha said..and all of us will bring this! lol!
February 11th, 2006 at 7:55 pm
without the brandy! i want to make this version too! sa ‘v’ day din with sha’s creme brulee!
February 11th, 2006 at 10:42 pm
:penguin:hello mah dears…yesss! it is one indulgent treat…let’s binge on chocolate while we can
february makes it excusable…i’ll think up more excuses for all the other months:yes: thank you all for the kind visits!:bouncy:drive:
February 13th, 2006 at 8:35 pm
Oooh! So yummy looking….and impressive! I will learn this para I can whip out and impress my guests :) Thanks for including cooking times for when chilled and frozen…important for busy times!
February 14th, 2006 at 4:39 am
this is one forgiving recipe joey, just tell them it’s molten if you timed it right and it is oozing, and name it “moist chocolate cake” if you go over the cooking time heehee….:lol: have fun with it! thanks for hopping by!:penguin: